This is the only salad you are going to need for your holiday festivities. I threw this together for a dinner party and my guests raved about it. Intrigued, I tweaked it a bit for another event, and everyone chased me down for the recipe!
Some great dishes start as accidents, and this is one of them. I grabbed some pumpkin seeds at Trader Joe’s but didn’t realize that they were Pumpkin Spice Pumpkin Seeds. I’m not so much into the whole Pumpkin Spice thing, I confess, but I hate wasting food so I was determined to make it work for me.
To balance the sweetness of the pumpkin spice, I added the prosciutto for a bit of salt and savory. The gorgonzola kicks it up a notch, and I love the colors and how the flavors all meld together for something really unique. The sweet red pomegranate seeds look so gorgeous on the buttery green lettuce, so you can use it for your December holidays, too. Let us know what you think!
1 4 oz. package Proscuitto di Parma
1 head Butter lettuce
1 5.3 oz. package Pomegranate seeds
1/2 cup Pumpkin Spice Pumpkin Seeds
1/2 cup Crumbled Gorgonzola Cheese
3 tablespoons Light Champagne Dressing (use sparingly)
Salt and Cracked Black Pepper (to taste)
Place the prosciutto on a lightly greased cookie sheet (use your cooking spray of choice). Heat the oven to 350 degrees and cook the prosciutto until it’s crunchy, 5-10 minutes. Remove from the oven and let cool. Once it has cooled, break it up into small piece with your hands or a knife.
Wash and dry lettuce. Using a platter or large bowl, place the washed lettuce on the serving dish. Sprinkle the prosciutto over the lettuce evenly. Do the same with the pumpkin seeds and gorgonzola cheese. Add pomegranate seeds last (you do not need the whole package) and then lightly pour dressing over the salad. Note: a little goes a long way so dress with caution. Add salt and pepper to taste. I like to serve mine chilled, so I will pop it into the refrigerator for 15 minutes before serving.
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